• 21/2 Tablespoons unsalted butter
  • 11/2 Tablespoons honey
  • 8 whole grain flour tortillas (6 to 8-inch)
  • 7 Ounces Brie, cut into small pieces
  • 1 Cup California raisins
  • 1 Cup glazed walnuts
  • Powdered sugar; for garnish
  • Mint leaves, chiffonade; for garnish


Combine butter and honey in small bowl and mix until smooth. Set aside.

Heat 12-inch skillet over medium heat. Spread one side of each tortilla with Honey-Butter and place, buttered side down, in skillet. Sprinkle 1/8 of Brie, 2 tablespoons raisins, and 2 tablespoons walnuts, in that order, over half of tortilla. Fold remaining half over and cook until bottom is lightly browned and crisp. Turn and brown remaining side, cooking 3 to 6 minutes on each side. Remove to individual serving plate and repeat for remaining tortillas.

To serve, cut each quesadilla into 4 wedges; dust with confectioners’ sugar and garnish with mint.

Nutrition Facts Per Serving

Calories 260 (Calories from Fat 45%); Total Fat 19 ( Saturated Fat 7; Trans Fat 0; ); Cholesterol 35; Sodium 330; Potassium 338; Total Carbohydrate 39; Dietary Fiber 4; Sugars 18; Protein 11; Calcium 76; Iron 2;

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A ΒΌ cup serving of raisins provides 7% of the daily value for fiber.